_To make the best white Puddings_.

Take a pound of _Almonds_, blanch them, putting in
a little Milk sometime to them in the stamping, then put to them
three handfulls of fine Flower, or as much grated bread first baked
in an Oven, six Eggs well beaten, a good deale of marrow cut in
little pieces, season them with _Nutmeg_ and _Sugar_, three spoonfulls
of _Rose-water_, and a little Salt; temper them all together,
with as much Cream as will serve to wet or mingle them; and so
fill them up.


_An Almond Candle_.

Blanch Jordan _Almonds_, beat them with a little small Ale, and
strayne them out with as much more Ale as you minde to make
your Caudle of, then boyle it as you doe an Egg Caudle, with a
little Mace in it, and when it is off the fire sweeten it with Sugar.


_To make fine white Leach of Almonds_.

Take halfe a pound of small Almonds, beat them, and strayne
them with Rose water, and sweet Milk from the Cow, and put into
it two or three pieces of large Mace, one graine of Musk, two
ounces of Isinglasse, and so boyle it in a Chafin-dish of coales, a
quarter of an hour, till it will stand, which you shall try thus,
set a saucer in a little cold water, so that none come into it, and
put a spoonfull of the Leach into it, and if you see that stand, rake
the other off the fire, then you may slice it in what fashion you